Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Quick-cooking shrimp and a couple store-bought staples (Israeli couscous and mango salad dressing) make this healthy dinner recipe easy to toss together even on busy weeknights.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

total:
35 mins
Servings:
5
Yield:
about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium saucepan heat 2 teaspoons of the oil over medium-high heat. Add couscous; cook and stir for 3 to 4 minutes or until lightly browned. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until couscous is tender. Remove from heat.

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  • In an extra-large nonstick skillet heat the remaining 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Stir in cooked couscous, salad dressing, salt, and pepper. Cook and stir for 2 to 3 minutes more or until heated through. Stir in mango. Sprinkle with queso fresco and parsley.

Nutrition Facts

348 calories; fat 11g; cholesterol 198mg; saturated fat 3g; carbohydrates 34g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 12g; protein 29g; vitamin a 691.6IU; vitamin c 19mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 23.3mcg; vitamin b12 0.2mcg; sodium 529mg; potassium 417mg; calcium 149mg; iron 1.5mg.
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